Drema's Best-Ever Creamy Coleslaw

Drema's Best-ever Creamy Coleslaw

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Drema Bryant


A personal favorite side dish of my family. When someone needs slaw - they call me! I hope you will enjoy this variety - tart and sweet so it compliments many meat dishes and other vegetables - especially good with Pinto Beans! Keep refrigerated up to a week so you can have it as a leftover sidedish all week.

Options: This is a great recipe to become versatile with. I have added 1/2 cup dried cranberries and 1/2 cup chopped pecans to. Delish with or without! I hope you will enjoy and hope to get feedback from you on this.


★★★★★ 1 vote

15 Min


  • 2
    bagged coleslaw mix (contains green & red cabbage - carrots - my preference is dole - (you can easily shred your own mix)
  • 1 small
    onion diced or minced ( i use a mini chopper)
  • 1 small
    each green and red bell pepper (hand chopped)
  • 1/2 c
    white distilled vinegar
  • 1/2 c
    granulated sugar
  • 1/4 c
    white or clear karo syrup
  • 2 tsp
    black pepper ground
  • 1 tsp
    sea salt
  • 1/2 to 2/3 c
  • 1 tsp
    dill weed
  • 1 tsp
    celery seed
  • 1/2 tsp
    garlic powder or minced garlic (dehydrated)

How to Make Drema's Best-Ever Creamy Coleslaw


  1. In large mixing bowl - place slaw mix, onions and peppers. Add vinegar and sugar. Mix or toss well with hands and let set for 30 minutes.
  2. Stir or toss again slighly. Add remaining ingredients minus mayo and syrup. Toss or mix once again. Add mayo mixing well. Add karo syrup, tossing gently. Cover and refrigerate until ready to serve or use.

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